Everyone's doing their best to make changes as we rollover into a new year. We'll hear from Jodi Brown about indulging your way to good health, and from Second Harvest's Tony Biggs about value-shopping at the market.
Jodi Brown's Crazy Chocolate Clusters
Yield 2 dozen
1/4 cup of virgin coconut oil, liquified
(Do not heat over 115 degrees in order to maintain maximum nutrient density. Best to submerge a glass containing the solid oil into another container full of HOT water to melt.)
1/4 cup of raw cacao powder
2 Tbsp. raw local honey
Small pinch of sea salt
2 cups of mixed raw nuts, seeds, cacao nibs and dried fruit of your choice.
(Jodi prefers a rough chop of almonds, cashews, pecans, pumpkin seeds, sunflower seeds, hemp seeds and golden raisins.)
Cover a cookie sheet with aluminum foil and set aside. Combine all except the nuts and whisk together until smooth. Fold in the nut mixture and mix thoroughly.
Working fairly quickly with two teaspoons, scoop the mixture onto the aluminum foil. You might need to fold the mixture over a few times as the chocolate sometimes settles toward the bottom. As it cools off it will get hard so don't step away from this. Put them in the freezer for 10 minutes, then peel them off the foil and store them in the refrigerator for up to 2 weeks in a tightly sealed container.
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